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Spiced Chicken Breasts with Mango Salsa

Spiced Chicken Breast with Mango Salsa is the perfect summer dish. Make it into a burrito bowl or serve with your favorite vegetable. The combo of sweet and spicy is absolutely delicious, you will want this as a regular in your menu rotation!

juicy spiced chicken breasts on a white serving platter topped with fresh mango salsa

What You Need:

sliced spiced chicken breast over cooked white rice with fresh mango salsa on the side - as well as sliced avocado and lime wedges

Let’s Cook:

  1. Pre-heat oven to 375′
  2. Make the Mango Salsa and let chill in the fridge
  3. Make the spice mixture by combining the salt, chili powder, paprika, cumin and garlic powder in a small mixing bowl
  4. Season both sides of each chicken breast with the spice mixture
  5. Heat avocado oil in a large cast iron skillet over medium/high heat and cook the chicken on each side for 5 minutes, then transfer to the oven to finish cooking for another 15-20 minutes (will vary depending on the size of the chicken breast) Internal temp should be 165’F
  6. Once done, remove from oven and let rest for 5 minutes before slicing
  7. Serve over rice (cauliflower rice for Whole30) and top with Mango Salsa – add fresh lime and sliced avocado for the perfect burrito bowl

Recipe Notes:

  • My Instant Pot Cilantro Lime Rice would be perfect for the base of this burrito bowl
  • Prep the Mango Salsa ahead of time so that the flavors can meld and it can chill in the fridge
  • The spiced chicken breast and mango salsa are both Paleo & Whole30 compliant – if you are making a burrito bowl, serve over cauliflower rice

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Spiced Chicken Breasts with Mango Salsa

Sara
Spiced Chicken Breast with Mango Salsa is the perfect summer dish. Make it into a burrito bowl or serve with your favorite vegetable.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Resting Time 5 mins
Total Time 45 mins
Course Main Course
Cuisine American, Latin
Servings 4 servings
Calories 305 kcal

Ingredients
  

  • 4 Chicken Breasts
  • 1 Tbls Avocado Oil
  • 1 Tbls Chili Powder
  • 1 Tbls Garlic Powder
  • 1/2 Tbls Cumin
  • 2 tsp Salt
  • 1 tsp Paprika
  • 1 cup Mango Salsa

Instructions
 

  • Pre-heat oven to 375'
  • Make the Mango Salsa and let chill in the fridge 
  • Make the spice mixture by combining the salt, chili powder, paprika, cumin and garlic powder in a small mixing bowl
    Season both sides of each chicken breast with the spice mixture
  • Heat avocado oil in a large cast iron skillet over medium/high heat and cook the chicken on each side for 5 minutes, then transfer to the oven to finish cooking for another 15-20 minutes (will vary depending on the size of the chicken breast) Internal temp should be 165'F 
  • Once done, remove from oven and let rest for 5 minutes before slicing
    Serve over rice (cauliflower rice for Whole30) and top with Mango Salsa – add fresh lime and sliced avocado for the perfect burrito bowl

Notes

Mango salsa not include in nutritional information – can be found in the recipe card for that recipe

Nutrition

Calories: 305kcalCarbohydrates: 3gProtein: 49gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 145mgSodium: 1461mgPotassium: 924mgFiber: 1gSugar: 1gVitamin A: 917IUVitamin C: 3mgCalcium: 28mgIron: 2mg
Keyword chicken, gluten free, paleo, whole30
Tried this recipe?Mention @thebetteredblondie

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